Recipe Calorie Calculator — Your Ingredient Data
Add recipe calories from ingredient quantities and label serving data, then calculate calories per portion and optional calories per 100 g of finished food.
Estimate a recipe’s energy from the quantities and calorie information you supply. Each ingredient is compared with its own label serving amount, so the reference amount can differ between rows. The displayed defaults are invented arithmetic examples and must be replaced before using the estimate for an actual dish.
How to use this tool
- Enter a name, amount used, label serving amount and kcal per label serving, separated by vertical bars.
- Select one mass unit for every amount, including any finished-food mass.
- Enter the number of equal portions the whole recipe makes.
- Optionally weigh the finished edible recipe to obtain its mass per portion and kcal per 100 g.
Formula
Ingredient kcal = used amount / label serving amount × label kcal; recipe kcal = sum of ingredient kcal; portion kcal = recipe kcal / portions
Use matching raw, cooked or drained data for the actual ingredient entered. A food-label Calorie is a kilocalorie. Finished-food kcal per 100 g uses measured finished mass, not an assumed sum of uncooked ingredient weights.
Example
Ingredient A contributes 200/100 × 150 = 300 kcal. Ingredient B contributes 100/50 × 200 = 400 kcal. Total energy is 700 kcal, or 175 kcal in each of four equal portions. If the finished food weighs 280 g, it contains 250 kcal per 100 g.
Frequently asked questions
Does the calculator know the calories in an ingredient name?
No. Names identify rows only. Enter label values or a suitable verified food-composition value yourself; the tool neither searches a database nor guesses a food from its name.
What happens to water gained or lost during cooking?
It changes finished mass and therefore energy per 100 g. It does not automatically change the sum of entered calories. Energy lost with discarded material is not estimated.
Is a portion the same as a recommended serving?
Here it is your chosen fraction of the recipe. It is not a dietary recommendation or a regulated label serving. Unevenly distributed ingredients may make equal-weight portions nutritionally different.
Which input formats work?
Use decimal numbers and exactly four fields per row, without thousands separators or embedded bars in names. Up to 100 ingredient rows and 20,000 characters are accepted.
Sources
Last updated: 2026-10-30